Method to infuse fresh fruits and vegetables with an agent

ABSTRACT

A method of infusing an edible fresh or freshly-cut fruit or vegetable is provided. First, the fruit or vegetable is allowed to reach a state of relative metabolic stasis or inactivity. Next, an infusion comprising an agent to be infused is provided, and the fruit or vegetable is submerged therein. Finally, the infusion is pressurized to a pressure for a time period. The agent to be infused is preferably a quality enhancing agent, a nutritionally beneficial agent, a pharmaceutical agent, or combinations of these. Most preferably, the quality enhancing agent may be an aroma enhancing agent, a flavoring enhancing agent, a sweetening agent, a color enhancing agent, or combinations of these, the nutritionally beneficial agent may be a vitamin, a mineral, an anti-oxidant, a phytochemical, or combinations of these, and the pharmaceutical agent may be a prescription drug, an over-the-counter drug, or combinations of these.

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit, under 35 U.S.C. §119(e), ofU.S. Provisional Patent Application No. 60/205,322, filed May 18, 2000.

BACKGROUND OF THE INVENTION

[0002] The present invention relates to a method of infusing ediblefruits and vegetables with an agent, and more specifically to a methodof infusing edible fresh and freshly-cut fruits and vegetables with aquality enhancer, a nutritional supplement, a pharmaceutical agent, anyother agent beneficial to humans or animals and/or combinations thereof.

[0003] Prior to and during the harvesting process both fresh fruits andvegetables are highly metabolically active as they complete the ripeningor maturation process. For example, ripening of climactic fruits such asapples, peaches and tomatoes proceeds according to a genetically defineddevelopmental process that results in the production of numeroushydrolytic and catabolic enzymes. Essentially, these multiple enzymesystems degrade precursors in the immature fruit such as polysaccharidesto their components that are present in the ripened fruit such assugars. The natural developmental endpoint of the maturation process isan over ripened fruit that is prone to microbial attack and rot. Toavoid over ripeness, microbial attack and rot and to maintain fruit andvegetable quality, the horticultural industry has developedmethodologies and techniques for storage and preservation of freshfruits and vegetables. These methods include refrigeration and modifiedatmosphere manipulations that retard or delay respiration and theripening process and inhibit or slow the natural activity of hydrolyticand catabolic enzymes. These manipulations also include the applicationof agents such as Ca++, fungicides and coatings that retard microbialattack.

[0004] Thus, it is known in the art to immerse some foods in liquids tohelp preserve the food. For example, liquids containing Ca++ have beenintroduced under pressure into the skin of apples to prevent microbialdegradation of the apples and the subsequent rotting thereof, thusextending shelf life. Other types of preservative liquids have also beenused. However, today's consumer is leery of food additives. The word“preservatives” has a generally negative connotation and products thatmarket as “all natural” and “no preservatives added” have enjoyed agreat deal of success in the marketplace.

[0005] Moreover, due to the nature of preservatives, such as in the Ca++example, it is desirable to infuse the fruit or vegetable with suchpreservatives immediately after harvesting to inhibit post harvest decayand microbial infection. However, it has been discovered that ifnutritional, flavoring and pharmaceutical agents directed towards humanbenefit are applied during this directly post harvest time period (i.e.,when metabolism is still active), such beneficial products may behydrolyzed or otherwise degraded, or converted into other materials byenzymes present in the fruit or vegetable.

[0006] Past efforts to improve and enhance the taste of foods have oftendealt with efforts to increase the sweetness of a food product. It isknown to immerse processed vegetables in a sweetened liquid to increasethe sugar content and hence enhance their taste. Of course some foodssuch as canned fruits are often packed in a syrup or other sweeteningliquid. The modern trend, however, among consumers is to avoid the heavysyrups associated with such processed fruits, as a perception existsamong consumers that it is healthier to consume fresh fruits andvegetables.

[0007] Moreover, millions of dollars are spent each year by consumers onvitamin and mineral supplements, and the benefits of vitamins in thediet are extolled from many different sources today, including asignificant number of physicians. Physicians have traditionallydownplayed the role of vitamin supplements and until fairly recentlyhave instructed patients that they should be able to get all thevitamins and nutrients they need from the foods they eat. The UnitedStates government has even become involved in the process by releasingthe “food pyramid” to help Americans eat a more healthy and nutritiousdiet.

[0008] Furthermore, while the market for healthful foods is on the rise,consumers also spend vast sums of money each year on pharmaceuticalproducts, both prescription as well as over-the-counter medications.Medication is often taken in pill form because of the unpleasant tasteof the medication. This is particularly a problem when a young childneeds to take medications. Often the medicine is suspended in a liquidbase to mask the flavor and to make it more palatable.

[0009] It would therefore be desirable for people to get the nutritionalsupplements they want and need by eating the fresh foods they alreadyenjoy without requiring them to take a separate supplement.

[0010] Additionally, it would also be desirable to be able to take amedication by consuming a food that is already enjoyed without the needto mask the medication in a pill or liquid form.

SUMMARY OF THE INVENTION

[0011] The present invention is directed to a method for infusing freshfruits and/or vegetables with an agent or agents including one or moreof the following: vitamins, minerals, flavor enhancers, sweeteners,coloring agents, pharmaceuticals and/or substantially any othersubstance beneficial to humans or other animals which is capable ofbeing infused for supplementing the characteristics and properties ofthe food.

[0012] It is an object of the present invention to provide a method bywhich fresh fruits and vegetables are infused with vitamin and ormineral supplements to nutritionally enhance the food's naturalproperties.

[0013] It is another object of the present invention to provide a methodby which fresh fruits or vegetables are infused with flavor enhancers toimprove the taste, texture, color or other desirable properties of thefood.

[0014] It is yet another object of the present invention to provide amethod of infusing fresh fruits and vegetables with pharmaceuticalagents to allow persons to receive a medically effective dose of adesired pharmaceutical.

[0015] It is still another object of the present invention to provide amethod of infusing fresh fruits and vegetables with an agent that is notmetabolized by the fruit or vegetable.

[0016] In accordance with the objects of the invention it is possible toinfuse a fruit or vegetable with a substance which allows for theperformance of an assay to determine or assess possible microbialcontamination.

[0017] These and other objects of the present invention are achieved bythe provision of a method of infusing an edible fresh or freshly-cutfruit or vegetable. First, the fruit or vegetable is allowed to reach astate of relative metabolic stasis or inactivity, as describedhereinbelow, before the outside surface of the fruit or vegetable isdisinfected. Next, an infusion bath comprising an agent to be infusedand a surfactant is provided, and the fruit or vegetable is submergedtherein. Finally, the infusion bath is pressurized to a pressure for atime period. The pressure may be a positive pressure or a negativepressure (i.e., a partial vacuum) as described more fully below.

[0018] Preferably, the surface of the fruit or vegetable is disinfectedwith a bleach solution and/or an antimicrobial soap solution. Morepreferably, the solution has a concentration in the range of about 0.01%to about 10%, and most preferably, the solution has a concentration ofabout 2%.

[0019] The agent to be infused is preferably a quality enhancing agent,a nutritionally beneficial agent, a pharmaceutical agent, orcombinations of these. Most preferably, the quality enhancing agent maybe an aroma enhancing agent, a flavoring enhancing agent, a sweeteningagent, a color enhancing agent, or combinations of these, thenutritionally beneficial agent may be a vitamin, a mineral, ananti-oxidant, a phytochemical, or combinations of these, and thepharmaceutical agent may be a prescription drug, an over-the-counterdrug, or combinations of these.

[0020] Preferably the surfactant is polysorbate 20, or an organosiliconesurfactant. More preferably, the surfactant has a concentration in therange of about 0.0001 % to about 1%, and most preferably the surfactanthas a concentration of about 0.001%.

[0021] The infusion bath is pressurized to a pressure in the range ofabout 1 kPa to about 1000 kPa. Preferably, the infusion bath ispressurized to a pressure in the range of about 10 kPa to about 100 kPa,with the most preferable range being about 20 kPa to about 40 kPa. Apressure of about 30 kPa has generally been found to provide optimalresults. The infusion bath is pressurized for a time period in the rangeof about 0.1 minutes to about 60 minutes. It is preferable that theinfusion bath is pressurized for a time period in the range of about 1minute to about 30 minutes, with the most preferred range being about 5minutes to about 15 minutes. A time period of about 10 minutes has beenfound to provide optimal results. The pressure may be a positivepressure or a negative pressure (i.e., a partial vacuum) as describedmore fully below, although a positive pressure is preferred.

[0022] It is also preferable that the fruit or vegetable be rinsed withwater after the disinfecting step and after the pressurizing step.

[0023] The invention and its particular features and advantages willbecome more apparent from the following detailed description of thepresent invention.

DETAILED DESCRIPTION OF THE INVENTION

[0024] It has been discovered that when edible fresh or fresh-cut (i.e.,lightly processed) fruits and vegetables which are in a state ofrelative metabolic stasis or inactivity are submerged in a solution of aquality enhancing agent (i.e. agents which improve aroma, flavoring,sweetening and/or coloring), while subjecting the food to a transitorypressure regime, the food becomes infused with the desired agent, andthe quality of the food is therefore enhanced. As discussed above, whileit has been known to infuse some foods with preservatives, such as Ca++,by immersing them under pressure in liquids containing the preservative,the use of preservatives is undesirable. Moreover, as discussed morefully below, simply immersing a food in a liquid under pressure may notresult in an optimum amount of the agent being infused.

[0025] Furthermore, it is important to note that the nutritional,flavoring and pharmaceutical agents directed towards human benefit andapplied as described in this application are contemplated to bedelivered at the end of the storage process (i.e. during a period ofrelative metabolic stasis or inactivity of the fruit or vegetable) sothat they are not metabolized by the hydrolytic and catabolic enzymespresent in the actively ripening and maturing fruit. Post storageapplication of beneficial agents to fresh fruits and vegetables resultsin more defined, controlled and undegraded amounts of these materials inthe final consumed food product.

[0026] It should be noted that what is meant by “metabolic stasis orinactivity” as used herein is that the hydrolytic and catabolic enzymespresent in the actively ripening and maturing fruit have reached a pointwhere they have been substantially minimized.

[0027] It has also been discovered that using a similar infusion method,a fresh fruit or vegetable can act as the delivery vehicle for agentsbeneficial to the person consuming the food (as opposed to beingbeneficial to the food product itself), making fresh fruits andvegetables even more attractive to consumers. For example, a fresh fruitor vegetable can be infused with nutritional agents such as vitamins,minerals, anti-oxidants or phytochemicals, thus allowing the fruit orvegetable to be the delivery mechanism for these nutritional agents. Ofcourse, the above listed nutritional agents are merely examples and itshould be understood that substantially any nutritional agent which canbe suspended in a liquid could be infused into a fresh fruit orvegetable according to the present invention. Preferably, the liquid isprimarily aqueous, although such is not strictly required.

[0028] It has further been discovered that using a similar infusionmethod, a fresh fruit or vegetable can be infused with a pharmaceuticalagent, thereby allowing a person to receive a biologically effectivedose thereof. For example, pharmaceutical or biological agents such asaspirin would be released into the digestive system along with the freshfruit or vegetable. Numerous other pharmaceutical agents, bothprescription and over-the-counter, may be infused according to thepresent invention so long as the agent is capable of being suspended inan aqueous liquid without damaging its pharmaceutical properties.

[0029] It should be noted that the term “agent” used throughout thisapplication refers to a single agent or a combined group of agents (i.e.a flavor enhancer and a vitamin could both be present in the immersionliquid and together they would be termed an “agent”). It should also beunderstood that the agent is efficaciously maintained by being infusedwithin the food item itself, and a person consuming the food processedaccording to the present invention obtains the benefit of the freshfruit or vegetable, as well as the additional benefit of the infusedagent.

[0030] It should also be noted that although the detailed descriptionrefers to an infusion bath in which the specimen is submerged, it isalso possible to coat the specimen with an infusion spray, and then topressurize the coated specimen. Thus, when the term “infusion” is usedherein, it is meant to encompass infusion baths, infusion sprays, andany other mechanism by which an agent to be infused may be introducedinto the outer surface of the fruit or vegetable to be infused.

[0031] The pressure may be a positive pressure or a negative pressure(i.e., a partial vacuum). If a negative pressure is to be employed, thefruit or vegetable is coated with the infusion while the negativepressure is applied. After coating, the negative pressure is released,and atmospheric pressure is restored (or positive pressure is applied).Testing has revealed, however, that while negative pressures may beemployed, positive pressures are preferred

EXPERIMENTAL APPROACHES

[0032] Materials:

[0033] Whole fresh fruits and vegetables comprising the biologicalmaterials were purchased on the date of use. These included: Galaapples, strawberries, seedless grapes, cherry tomatoes, celery, carrotsand squash. Care was taken insofar as was possible not to employbiological materials which had been pre-treated with wax or othercoating agents or that had received prior treatment with biocides.

[0034] Surface Sterilizing Disinfecting Biocide Agents:

[0035] Either Clorox® bleach (distributed by The Clorox Company ofOakland, Calif.) in a 2% solution, or Safesoap® antimicrobial liquidhand soap (distributed by Colgate-Palmolive Company of New York, N.Y.)in a 2% solution.

[0036] Surfactants:

[0037] Either Tween® 20 (also known as polysorbate 20) surfactant(distributed by ICI Americas Inc. of Wilmington, Del.) or Silwet®organosilicone surfactant (distributed by OSI Specialties, Inc. ofDanbury, Connecticut) at a final concentration of 0.001 % in theinfusion bath.

[0038] Infused agents: Calcium chloride (CaCl₂), and zinc chloride(ZnCl₂) as nutrients; saccharin, aspartame, capsaicin(8-methyl-N-vanillyl-6-nonenamide) and glutamate as flavoring agents;and methylscopolamine (anticholinergic), clozapine (antipsychotic),flunitrazepam (hypnotic), pyrilamine (antihistaminic) andmethyltrienolone (anabolic steroid) as pharmaceuticals. These moleculesand ³H labeled forms of certain of these agents were acquired fromvarious suppliers. Final tritiated concentrations of radiolabeled agentswere established by dilution to approximately 10,000 dpm/mg.

[0039] Scientific Equipment:

[0040] A Beckman® model LS 3801 scintillation counter employingScintisafe® 30% counting fluid for detection of ³H (such a system beingdistributed by Beckman Coulter, Inc. of Fullerton, Calif.). A Shimadzu®model M-6601 F atomic absorption flame emission spectrophotometer(distributed by Shimadzu Scientific Instruments, Inc. of Columbia, Md.)for detection of metals. A Beckman® model J2 centrifuge (distributed byBeckman Coulter, Inc. of Fullerton, Calif.) for separation of liquidfractions. A Welch Duo-Seal® model 1402 air pump (distributed bySargent-Welch Co. of Buffalo Grove, Ill.) for creation of vacuum and ofpressure conditions.

[0041] Experiment 1—Surface Sterilization and Disinfection:

[0042] It was demonstrated that pre-infusion surface sterilization anddisinfecting of biological materials with biocides is preferable for thepost-infusion health and storage-life of materials that are subjected topressure or vacuum treatments for infusion. When the terms“sterilization,” “disinfection” or derivatives of these are used herein,what is meant is any process for clensing the surface of the fruit orvegetable to reduce particular and/or microbial content thereof todecrease the opportunity for contamination.

[0043] The following procedures were employed and the followingtabulated resulting data obtained:

[0044] i) Treatments prior to infusion: none (control), or (1) rinse 2×with water, or (2) wash in Clorox® bleach solution then rinse 2' withwater, or (3) wash in Safesoap® antimicrobial liquid hand soap solutionthen rinse 2× with water.

[0045] ii) Infuse materials at 50 kPa for 15 minutes in a distilledwater bath then release the pressure differential. The infusion bath didnot contain any agents to be infused.

[0046] iii) Post-infusion rinse 2× in water followed by air-drying and 7day (for strawberry and grape) or 14 day (celery, carrot and tomato) or21 day (apple) storage at room temperature.

[0047] iv) Visually rate storage characteristics of materials and bothabsolute and relative extent of damage, decay and/or rot on a standardscale. Scale: N, no damage or decay; S, some damage or decay; M,moderate damage or decay; and E, extensive damage or decay. Note thatsignificant water loss was noticed on both celery and strawberry. TABLE1 Results of Experiment 1 Material Treatment Apple Celery Carrot TomatoStrawberry Grape No N/S N N N N/S N infusion Control S/M M S/M M E M 1)S/M S S M E M 2) N N N N N/S N 3) N N N N N/S N

[0048] Comments:

[0049] Similar but less obvious protective results of surfacesterilization were observed with partial vacuum infusion treatments byexposing materials to −20 kPa for 15 minutes (data not presented).Vacuum resulted in occasional spots of water soaking which became primesites of damage and decay formation. Additionally, vacuum appeared tocause some direct tissue damage to the biological materials. Note alsothat similar results with biocides and vacuum are observed in thepresence of surfactants in the infusion bath in pressure treatment.However, surfactants increased the number and size of sites of watersoaking in vacuum treatments.

[0050] Conclusions:

[0051] The following conclusions resulted from Experiment 1:

[0052] i) Surface sterilization and disinfecting with biocides prior toinfusion clearly extends shelf-life and decreases post-treatment decayof infused biological materials.

[0053] ii) Surfactants at a low level in the infusion bath are notharmful with pressure treatments.

[0054] iii) Vacuum is not as effective as pressure at the levels hereemployed, and vacuum appears to cause minor tissue damage. Vacuum alsoappears less compatible with surfactants.

[0055] Experiment 2—Optimization of Pressure and Duration of Infusion

[0056] It was demonstrated that the optimum pressure and duration ofinfusion treatments varies depending upon the material used. Thefollowing procedures were employed and the following tabulated resultingdata obtained:

[0057] i) Weigh the individual fruit and vegetable materials.

[0058] ii) Wash with Clorox® bleach solution then rinse 2X in water.

[0059] iii) Place in infusion bath of distilled water and 2% ³Hglutamate.

[0060] iv) Pressurize the bath at various kPa values and for varioustime periods.

[0061] v) Remove material and rinse 2× with water.

[0062] vi) Macerate tissue and collect liquid (supernate) fraction aftercentrifugation at 5,000 rpm for 15 minutes and record the volume of thisfraction.

[0063] vii) Dry down a portion of the collected liquid fraction whichrepresents one gram wet weight of the initial fruit or vegetable ascalculated in the first step (step i) of the protocol.

[0064] viii) Place the liquid fraction from step seven (step vii) in ascintillation vial and add scintillation fluid followed by counting in ascintillation counter.

[0065] ix) Construct a standard curve relating radioactivity andglutamate concentration by adding known quantities of ³H glutamate tountreated tissue which is then macerated to determine the values whenprepared as described in previous steps.

[0066] x) Calculate the micrograms (10⁻⁶ grams) of the glutamate agentinfused per gram fresh weight of the various biological materials bycomparison with the standard curve constructed in step nine (step ix).TABLE 2 Results of Experiment 2 (Expressed in μg infused agent(glutamate) per gram fresh weight material per 15 minute pressuretreatment) Material Straw- Treatment Apple Celery Carrot Tomato berryGrape 0 kPa  5  17  11  13  22  15 10 kPa 110 231 182 198 314 247 20 kPa319 525 332 388 553 372 30 kPa 374 613 407 531 682 443 50 kPa 485 719422 653 821 466 75 kPa 459 733 437 672 840 457 100 kPa 501 745 458 641779 481

[0067] Comments:

[0068] Similar work (data not presented) with timing at 1, 3,10, 20 and30 minutes using 30 kPa demonstrates that 10 minutes provides asufficient time at which a relative plateau level of infusion isachieved. It should also be noted that the above experiments weredirected at optimizing the speed or delivery of each agent irrespectiveof the effective dose. The effective dose of each agent must bespecifically determined for each agent and for each fruit or vegetable,as it is possible that too much or too little of an agent may be infusedif such is not done.

[0069] Conclusions:

[0070] The following conclusions resulted from Experiment 2:

[0071] i) Infusion is not a strictly linear response to pressure or totiming with plateau levels appearing.

[0072] ii) Some tissue damage occurs at high pressure (e.g. 100 kPa) andlong time periods (e.g. 30 minutes).

[0073] Experiment 3—Addition of Surfactants

[0074] It was demonstrated that the addition of low levels ofsurfactants increases the amount of agent infused. The procedures ofExperiment 2 were employed, as described above, but with the addition of0.001% Tween 20® or 0.0015 Silwet® to the infusion bath. The followingtabulated resulting data was obtained: TABLE 3 Results of Experiment 3(Expressed in μg infused agent (glutamate) per gram fresh weight tissueat 30 kPa pressure for 10 minutes) Material Treatment Apple CeleryCarrot Tomato Strawberry Grape Control 348 638 389 547 658 463 (nosurfactant) Tween 413 769 491 703 688 495 20 ® Silwet ® 464 812 526 737721 540

[0075] Conclusions:

[0076] The following conclusions resulted from Experiment 3:

[0077] i) Addition of a surfactant at low levels in the infusion bathincreases the amount of material infused.

[0078] Experiment 4—Concentration of Agents

[0079] It was demonstrated that a concentration of 2% of the agent inthe infusion bath is efficient and effective . The procedures ofExperiment 2 were employed, as described above, but with theconcentration of agent (in this case, glutamate) in the infusion bathbeing varied. The following tabulated resulting data was obtained: TABLE4 Results of Experiment 4 (Expressed in μg infused agent (glutamate) pergram fresh weight tissue at 30 kPa pressure for 10 minutes) MaterialTreatment Apple Celery Carrot Tomato Strawberry Grape Agent @   29   49  28   33   72   59  0.1% Agent @   171   235   99   171   338   192  1%Agent @   318   577   305   500   541   410  2% Agent @   567   723  613   738   829   722  4% Agent @ 1,273 1,298 1,361 1,425 1,589 1,29010%

[0080] Conclusions:

[0081] The following conclusions resulted from Experiment 4:

[0082] i) Amount of agent delivered is relatively linear with agentconcentration in the infusion bath with a trend towards a plateau athigher levels for the range of concentrations tested.

[0083] ii) Although there is substantial inherent variability betweenmaterials, an agent concentration of 2% appears efficient for this work.

[0084] Experiment 5—Infusion of Various Agents

[0085] It was demonstrated that there is some variability in theperformance between certain agents and certain materials so that eachcombination must be optimized for quantity and performance. Thefollowing procedures were employed and the following tabulated resultingdata obtained:

[0086] i) Wash in 2% Clorox® bleach solution.

[0087] ii) Rinse 2× in water.

[0088] iii) Infuse in dH₂O bath containing 0.001% Tween 20® and 2% ofthe specified agent at 30 kPa for 10 minutes.

[0089] iv) Wash 2× with water and air dry,

[0090] v) Analyze biological materials as in Experiment 2 above (withthe exception of Ca++ and Zn++, which are determined by AA Spectroscopyand infused values expressed after subtraction of initial levels ofthese agents present in biological materials). TABLE 5 Results ofExperiment 5 (Express in μg infused agent per gram fresh weight)Material Treatment Apple Celery Carrot Tomato Strawberry Grape Ca++ 301462 271 419 488 344 Zn++ 279 519 322 384 462 415 Methyl- 319 406 344 289447 382 scopola- mine Clozapine 214 339 317 311 461 324 Fluni- 261 388280 327 493 357 trazepam Pyrilamine 310 411 322 355 449 381 Methyl- 328438 381 400 503 299 trienolone

[0091] Conclusions: The following conclusions resulted from Experiment5:

[0092] i) There is some variability in the performance between certainagents and certain materials so that each combination must be optimizedfor quantity and performance. The physiological state (e.g. progressionof ripening or storage history prior to infusion) of the biologicalmaterial must be of importance in the infusion process.

[0093] ii) These techniques appear broadly applicable to a wide universeof plant-based biological materials and diverse chemical agents with arange of biological activities.

[0094] Experiment 5—Bioactivity of Infused Agents—Taste Test

[0095] It was demonstrated that introduced flavoring agents can maintaintheir biological properties during their residence in the biologicalmaterials.

[0096] Apples, strawberries, carrots and celery were infused with eitheraspartame or saccharin with standard procedures, as described above, andsweetness was compared with untreated control. In each case (i.e., allfour biological materials with each of the sweetening agents) thematerial was markedly and significantly sweeter to the taste almost tothe point of being overwhelming. Clearly an optimal amount of sweeteningagent would be lower. The taste test was repeated using a 0.2%concentration of each sweetening agent with the four biologicalmaterials. At this lower level of sweetener infusion the sweetness wasreduced in each of the materials and was subjectively judged to besignificantly enhanced over the untreated controls and more pleasurableto the taste.

[0097] Carrots, apples and squash were infused with 2% capsaicin (theactive constituent of cayenne pepper) with standard procedures, asdescribed above, and the taste or “heat” of the infused materials wascompared with untreated control materials. In all three instances thetreated material was markedly and significantly “hotter” to the tastethan taste than control material.

[0098] Experiment 6—Bioactivity of Infused Agents—Pharmacology ActivityTest

[0099] It was demonstrated that introduced drugs and drug-like agentscan maintain their pharmacological activity during their residence inthe biological materials. The following procedures were employed and thefollowing data obtained: TABLE 6 Muscarinic Binding Assay i) MuscarinicBinding Assay Assay Characteristics: K_(D) (binding affinity): 0.17 nMB_(max) (receptor 1,825 pmol/mg protein number): Degree of Specific 90%(Non-specific binding determined using Binding: 1.0 μM Methylscopolaminebromide) Materials and Methods: Receptor Source: Human recombinantexpressed in SF9 cell cultures Radioligand: [³H] Methylscopolamine Finalligand concentration - [0.2 nM] Reference Compound: (-) -Scopolamine,Methyl-, bromide (Methylscopolamine bromide) Positive Control: (-)-Scopolamine, Methyl-, bromide (Methylscopolamine bromide) IncubationConditions: Reactions are carried out in 50 mM TRIS-HCl (pH 7.4)containing 10 mM MgCl₂, 1 mM EDTA for 60 minutes at 25° C. The reactionis terminated by rapid vacuum filtration onto glass fiber filters.Radioactivity trapped onto the filters is determined and compared tocontrol values in order to ascertain any interactions of testcompound(s) with the cloned muscarinic -M₁ binding site.

[0100] TABLE 7 Clozapine Binding Assay ii) Clozapine Binding Assay AssayCharacteristics: K_(D) (binding affinity): 20.0 nM B_(max) (receptor 105fmol/mg tissue (wet weight) number): Materials and Methods: ReceptorSource: Rat striatal membranes Radioligand: [³H] Clozapine Final ligandconcentration - [1.0 nM] Non-Specific Clozapine - [1.0 μM] Determinant:Reference Compound: Clozapine Positive Control: Clozapine IncubationConditions: Reactions are carried out in 50 mM TRIS-HCl (pH 7.4) with12.5 nM scopolamine and 0.125% BSA at 37° C. for 60 minutes. Thereaction is terminated by rapid vacuum filtration onto glass fiberfilters. Radioactivity trapped onto the filters is determined andcompared to control values in order to ascertain any interactions oftest compound with the clozapine binding site.

[0101] +T.0212 TABLE 9 Testosterone Binding Assay iv) TestosteroneBinding Assay Assay Characteristics: K_(D) (binding affinity): 4.0 nMB_(max) (receptor 125 fmol/mg tissue (wet weight) number): Materials andMethods: Receptor Source: Rat prostate cytosol Radioligand: [³H]Methyltrienolone (R1881) Final ligand concentration - [0.5 nM]Non-specific Methyltrienolone (R1881) - [10 μM] Determinant: ReferenceCompound: Methyltrienolone (R1881) Positive Control: Methyltrienolone(R1881) Incubation Conditions: Reactions are carried out in 25 mM HEPESbuffer (pH 7.4) containing 10 mM EDTA, 10 mM sodium molybdate, 10%glycerol, 0.2 mM leupeptin, and 0.5 mM PMSF at 0-4° C. for 18 hours. Thereaction is terminated by the addition of dextran coated charcoal andincubated for 10 minutes at 0-4° C. The reaction mixtures arecentrifuged and the radioactivity bound in the supernatant is comparedto control values in order to ascertain any interactions of testcompound with the testosterone binding site.

[0102] Comments:

[0103] Certain of the extracts from Experiment 5 which contained infusedpharmaceutical agents were assessed for activity in in vitro receptorbinding assays which often serve as reference standards ofpharmaceutical activity. Methylscopolamine, an anticholinergic agent,demonstrated specific binding in a muscarinic assay (tested only incarrot and grape). Clozapine, an antipsychotic agent, demonstratedspecific binding in the clozapine assay (tested only in apple andstrawberry). Flunitrazepam, a hypnotic, demonstrated specific binding inthe benzodiazepine central assay (tested only in celery and tomato).Pyrilamine, an antihistaminic, demonstrated specific binding in thehistamine assay (tested only in grape and tomato). Finally,Methitrienolone, an anabolic steroid, demonstrated specific binding inthe testosterone assay (tested only in apple and strawberry).

[0104] Conclusions:

[0105] It was concluded that introduced drugs and drug-like agents canmaintain their pharmacological activity during their residence in theplant biological material.

[0106] Although the invention has been described with reference to aparticular arrangement of parts, features and the like, these are notintended to exhaust all possible arrangements or features, and indeedmany other modifications and variations will be ascertainable to thoseof skill in the art.

What is claimed is:
 1. A method of infusing an edible fresh orfreshly-cut fruit or vegetable, said method comprising the steps of:allowing a fruit or vegetable to reach a state of relative metabolicstasis or inactivity; providing an infusion comprising an agent to beinfused; coating or submerging the fruit or vegetable in the infusion;and pressurizing the coated or submerged fruit or vegetable to apressure for a time period.
 2. The method of claim 1 further comprisingthe step of disinfecting an outer surface of the fruit or vegetable. 3.The method of claim 2 wherein said disinfecting step comprises the stepof disinfecting a surface of the fruit or vegetable with a bleachsolution.
 4. The method of claim 3 wherein said disinfecting stepcomprises the step of disinfecting a surface of the fruit or vegetablewith a bleach solution having a concentration of about 2%.
 5. The methodof claim 2 wherein said disinfecting step comprises the step ofdisinfecting a surface of the fruit or vegetable with an antimicrobialsoap solution.
 6. The method of claim 5 wherein said disinfecting stepcomprises the step of disinfecting a surface of the fruit or vegetablewith an antimicrobial soap solution having a concentration of about 2%.7. The method of claim 1 wherein said step of providing an infusioncomprises the step of providing an infusion comprising an agent to beinfused and a surfactant.
 8. The method of claim 7 wherein saidproviding an infusion step comprises the step of providing an infusioncomprising an agent to be infused selected from the group consisting ofa quality enhancing agent, a nutritionally beneficial agent, apharmaceutical agent, and combinations of these, and a surfactant. 9.The method of claim 8 wherein the quality enhancing agent is selectedfrom the group consisting of an aroma enhancing agent, a flavoringenhancing agent, a sweetening agent, a color enhancing agent, andcombinations of these.
 10. The method of claim 8 wherein thenutritionally beneficial agent is selected from the group consisting ofa vitamin, a mineral, an anti-oxidant, a phytochemical, and combinationsof these.
 11. The method of claim 8 wherein the pharmaceutical agent isselected from the group consisting of a prescription drug, anover-the-counter drug, and combinations of these.
 12. The method ofclaim 7 wherein said providing an infusion step comprises the step ofproviding an infusion comprising an agent to be infused and polysorbate20.
 13. The method of claim 12 wherein said providing an infusion stepcomprises the step of providing an infusion comprising an agent to beinfused and a concentration of about 0.001% polysorbate
 20. 14. Themethod of claim 7 wherein said providing an infusion step comprises thestep of providing an infusion comprising an agent to be infused and anorganosilicone surfactant.
 15. The method of claim 14 wherein saidproviding an infusion step comprises the step of providing an infusioncomprising an agent to be infused and a concentration of about 0.001 %of an organosilicone surfactant.
 16. The method of claim 1 wherein saidpressurizing step comprises the step of pressurizing the infusion to apressure in the range of about 1 kPa to about 1000 kPa for a timeperiod.
 17. The method of claim 16 wherein said pressurizing stepcomprises the step of pressurizing the infusion to a pressure in therange of about 10 kPa to about 100 kPa for a time period.
 18. The methodof claim 17 wherein said pressurizing step comprises the step ofpressurizing the infusion to a pressure in the range of about 20 kPa toabout 40 kPa for a time period.
 19. The method of claim 18 wherein saidpressurizing step comprises the step of pressurizing the infusion to apressure of about 30 kPa for a time period.
 20. The method of claim 1wherein said pressurizing step comprises the step of pressurizing theinfusion to a pressure for a time period in the range of about 0.1minutes to about 60 minutes.
 21. The method of claim 20 wherein saidpressurizing step comprises the step of pressurizing the infusion to apressure for a time period in the range of about 1 minute to about 30minutes.
 22. The method of claim 21 wherein said pressurizing stepcomprises the step of pressurizing the infusion to a pressure for a timeperiod in the range of about 5 minutes to about 15 minutes.
 23. Themethod of claim 22 wherein said pressurizing step comprises the step ofpressurizing the infusion to a pressure for a time period of about 10minutes.
 24. The method of claim 2 further comprising, after saiddisinfecting step, the step of rinsing the fruit or vegetable in water.25. The method of claim 1 further comprising, after said pressurizingstep, the step of rinsing the fruit or vegetable in water.
 26. A methodof infusing an edible fresh or freshly-cut fruit or vegetable, saidmethod comprising the steps of: allowing a fruit or vegetable to reach astate of relative metabolic stasis or inactivity; disinfecting an outersurface of the fruit or vegetable; providing an infusion comprising anagent to be infused selected from the group consisting of a qualityenhancing agent, a nutritionally beneficial agent, a pharmaceuticalagent, and combinations of these, and a surfactant; coating orsubmerging the fruit or vegetable in the infusion; and pressurizing thecoated or submerged fruit or vegetable to a pressure in the range ofabout 20 kPa to about 40 kPa for a time period in the range of about 5minutes to about 15 minutes.
 27. The method of claim 26 wherein saiddisinfecting step comprises the step of disinfecting a surface of thefruit or vegetable with a bleach solution.
 28. The method of claim 27wherein said disinfecting step comprises the step of disinfecting asurface of the fruit or vegetable with a bleach solution having aconcentration of about 2%.
 29. The method of claim 26 wherein saiddisinfecting step comprises the step of disinfecting a surface of thefruit or vegetable with an antimicrobial soap solution.
 30. The methodof claim 29 wherein said disinfecting step comprises the step ofdisinfecting a surface of the fruit or vegetable with an antimicrobialsoap solution having a concentration of about 2%.
 31. The method ofclaim 26 wherein the quality enhancing agent is selected from the groupconsisting of an aroma enhancing agent, a flavoring enhancing agent, asweetening agent, a color enhancing agent, and combinations of these.32. The method of claim 26 wherein the nutritionally beneficial agent isselected from the group consisting of a vitamin, a mineral, ananti-oxidant, a phytochemical, and combinations of these.
 33. The methodof claim 26 wherein the pharmaceutical agent is selected from the groupconsisting of a prescription drug, an over-the-counter drug, andcombinations of these.
 34. The method of claim 26 wherein said providingan infusion step comprises the step of providing an infusion comprisingan agent to be infused and polysorbate
 20. 35. The method of claim 34wherein said providing an infusion step comprises the step of providingan infusion comprising an agent to be infused and a concentration ofabout 0.001 % polysorbate
 20. 36. The method of claim 26 wherein saidproviding an infusion step comprises the step of providing an infusioncomprising an agent to be infused and an organosilicone surfactant. 37.The method of claim 36 wherein said providing an infusion step comprisesthe step of providing an infusion comprising an agent to be infused anda concentration of about 0.001 % of an organosilicone surfactant. 38.The method of claim 26 wherein said pressurizing step comprises the stepof pressurizing the infusion to a pressure of about 30 kPa for a timeperiod in the range of about 5 minutes to about 15 minutes.
 39. Themethod of claim 26 wherein said pressurizing step comprises the step ofpressurizing the infusion to a pressure in the range of about 20 kPa toabout 40 kPa for a time period of about 10 minutes.
 40. The method ofclaim 26 further comprising, after said disinfecting step, the step ofrinsing the fruit or vegetable in water.
 41. The method of claim 26further comprising, after said pressurizing step, the step of rinsingthe fruit or vegetable in water.
 42. A method of infusing an ediblefresh or freshly-cut fruit or vegetable, said method comprising thesteps of: allowing a fruit or vegetable to reach a state of relativemetabolic stasis or inactivity; disinfecting a outer surface of thefruit or vegetable; rinsing the fruit or vegetable in water; providingan infusion comprising an agent to be infused selected from the groupconsisting of a quality enhancing agent, a nutritionally beneficialagent, a pharmaceutical agent, and combinations of these, and aconcentration of about 0.001% surfactant; submerging the fruit orvegetable in the infusion; pressurizing the infusion to a pressure ofabout 30 kPa for a time period of about 10 minutes; and rinsing thefruit or vegetable in water.
 43. The method of claim 42 wherein saiddisinfecting step comprises the step of disinfecting a surface of thefruit or vegetable with a bleach solution.
 44. The method of claim 43wherein said disinfecting step comprises the step of disinfecting asurface of the fruit or vegetable with a bleach solution having aconcentration of about 2%.
 45. The method of claim 42 wherein saiddisinfecting step comprises the step of disinfecting a surface of thefruit or vegetable with an antimicrobial soap solution.
 46. The methodof claim 45 wherein said disinfecting step comprises the step ofdisinfecting a surface of the fruit or vegetable with an antimicrobialsoap solution having a concentration of about 2%.
 47. The method ofclaim 42 wherein the quality enhancing agent is selected from the groupconsisting of an aroma enhancing agent, a flavoring enhancing agent, asweetening agent, a color enhancing agent, and combinations of these.48. The method of claim 42 wherein the nutritionally beneficial agent isselected from the group consisting of a vitamin, a mineral, ananti-oxidant, a phytochemical, and combinations of these.
 49. The methodof claim 42 wherein the pharmaceutical agent is selected from the groupconsisting of a prescription drug, an over-the-counter drug, andcombinations of these.
 50. The method of claim 42 wherein said providingan infusion step comprises the step of providing an infusion comprisingan agent to be infused and a concentration of about 0.001 % polysorbate20.
 51. The method of claim 42 wherein said providing an infusion stepcomprises the step of providing an infusion comprising an agent to beinfused and a concentration of about 0.001 % of an organosiliconesurfactant.